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Chicken Alfredo Stuffed Shells are the kind of comfort food that feels like a warm hug on a plate — rich, creamy Alfredo enveloping tender shells filled with shredded chicken and cheese. This version brings together mild ricotta, melty mozzarella, and a sprinkle of Parmesan for a casserole that’s both elegant enough for guests and easy enough for a weeknight. For more inspiration and a baked variant, see this baked Chicken Alfredo stuffed shells recipe that uses similar flavor ideas.

why make this recipe
This dish strikes a rare balance: it’s indulgent without being fussy, flexible for what’s in your fridge, and crowd-pleasing for families or potlucks. The filling can be prepped ahead, shells can be stuffed quickly, and the bake brings everything together into a bubbly, golden-topped meal that reheats beautifully.

Ingredients

Jumbo pasta shells
Cooked chicken, shredded
Ricotta cheese
Mozzarella cheese, shredded
Parmesan cheese, grated
Alfredo sauce
Garlic, minced
Spinach, cooked (optional)
Salt and pepper to taste
Olive oil

Step-by-Step Guide to Making Chicken Alfredo Stuffed Shells
This step-by-step section walks through each stage of building and baking the dish while expanding on the basic directions so you get reliable results every time.

Preheat the oven to 350°F (175°C).

Set your oven racks so a casserole dish sits in the center of the oven. Preheating ensures even baking and proper melting of the cheeses.

Cook the jumbo pasta shells according to package instructions; drain and set aside.

Salt the boiling water like the sea for well-seasoned pasta. Cook the shells until al dente — tender but still with a little bite, since they’ll continue to soften in the oven. Drain gently to avoid tearing the shells and drizzle with a touch of olive oil to prevent sticking as they cool.

In a mixing bowl, combine shredded chicken, ricotta cheese, mozzarella cheese, minced garlic, spinach, salt, and pepper.

Use warm shredded chicken for better melding with cheeses. If using leftover roast or rotisserie chicken, shred it finely so it fills shells easily. For the ricotta, a whole-milk version gives creamier filling; drain any watery ricotta briefly on paper towel if needed. If you’re using frozen spinach, squeeze out as much moisture as possible before mixing to avoid a watery filling.

Stuff each pasta shell with the chicken and cheese mixture.

Use a small spoon or piping bag to make stuffing straightforward and tidy. Don’t overfill the shells — they should hold a generous spoonful without splitting. Arrange them seam-side up in the baking dish for a neat presentation.

In a baking dish, spread a layer of Alfredo sauce on the bottom.

A thin base of sauce prevents sticking and creates a saucy cushion when the shells bake. If your Alfredo is store-bought, warm it slightly so it pours easily; if homemade, a ladleful is perfect.

Place the stuffed shells in the dish, then pour the remaining Alfredo sauce over the top.

Nestle the shells snugly together so they support each other while baking. Pour sauce evenly so each shell gets coated. If you like a thinner sauce coverage, reserve a small amount to drizzle when serving.

Sprinkle Parmesan cheese over the sauce.

Freshly grated Parmesan gives better flavor and browning than pre-grated. Add a little extra mozzarella over the top if you want an ultra-cheesy, bubbly crust.

Cover with aluminum foil and bake for 25 minutes.

Covering traps steam and gently heats the filling through without letting the top dry out. If you used cold fillings straight from the fridge, consider adding 5–10 minutes to this initial covered bake time.

Remove the foil and bake for an additional 10–15 minutes until bubbly and golden.

The uncovered time allows the top to brown and the sauce to bubble. If you like a deeply golden top, switch to broil for the final 1–2 minutes while watching closely.

Let cool for a few minutes before serving.

Resting helps the sauce thicken slightly so servings hold together better. Garnish with chopped parsley or extra grated Parmesan when plating.

Why these steps matter

Layering sauce beneath the shells prevents sticking and ensures every bite has plenty of sauce.
Pre-cooking and drying ingredients (like spinach and ricotta) keeps the filling from becoming watery.
Gentle rest time after baking helps the casserole set for clean slices.

Best Way to Store Chicken Alfredo Stuffed Shells

Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C).
Freezer: Freeze in a freezer-safe dish or wrapped tightly for up to 2–3 months at 0°F (-18°C).
To reheat from refrigerated: Cover with foil and bake at 350°F (175°C) for 15–20 minutes until heated through, or microwave individual portions on medium power until steaming.
To reheat from frozen: Thaw overnight in the refrigerator, then bake covered at 350°F (175°C) for 25–35 minutes; if baking from frozen, increase baking time to 45–60 minutes and check internal temperature reaches 165°F (74°C).

Serving Suggestions for Chicken Alfredo Stuffed Shells

Classic pairing: Serve with a crisp green salad (think arugula, lemon vinaigrette) to cut the richness of the Alfredo.
Vegetables: Steamed broccoli, roasted asparagus, or sautéed green beans complement the creaminess and add color to the plate.
Bread: A warm crusty baguette or garlic bread is perfect for mopping up any leftover sauce.
Wine pairing: A light-to-medium-bodied white like Pinot Grigio or Chardonnay balances the dish’s creamy texture; for red lovers, a light Chianti works as well.

tips to make Chicken Alfredo Stuffed Shells
Q: How do I keep the filling from becoming watery?
A: Squeeze cooked spinach thoroughly and drain ricotta briefly if it’s very wet; avoid adding extra liquids to the mixture.

Q: How can I make the shells easier to stuff?
A: Use a piping bag or a zipper bag with one corner snipped off to pipe filling into shells neatly.

Q: Can I prepare this in advance?
A: Yes — assemble the stuffed shells in the dish, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the covered bake time if refrigerated.

variation (if any)

Vegetable-forward version (bullet): Swap the shredded chicken for a mix of sautéed mushrooms and roasted red peppers, increase the spinach, and add a pinch of red pepper flakes for depth. This keeps the same cheesy, creamy structure but makes a vegetarian main course.
Lighter option (paragraph): If you’re watching calories, use part-skim ricotta and mozzarella, substitute a lighter Alfredo (or make a cauliflower-based Alfredo), and reduce the amount of added cheese on top. You’ll retain the comforting textures but shave off some richness and calories while keeping the comforting profile of the dish.

FAQ
Q: Can I use pre-shredded rotisserie chicken?
A: Yes — rotisserie chicken is a great shortcut. Just remove skin, shred the meat, and mix as directed.

Q: What if I can’t find jumbo shells?
A: Use large conchiglioni (large pasta shells) or even manicotti tubes; cook them until al dente and stuff similarly.

Q: How do I know when it’s fully heated through?
A: The center should be bubbling and the internal temperature should reach 165°F (74°C). If you don’t have a thermometer, ensure the sauce is visibly bubbling and the cheese is melted throughout.

Q: Can I make this spicy?
A: Stir red pepper flakes into the filling or use a blackened chicken seasoning to give it a kick without overwhelming the Alfredo base.

Troubleshooting tips

If the shells become tacky or stick together after cooking, toss them gently with a teaspoon of olive oil while they cool to separate.
If the casserole seems dry after baking, serve with warmed additional Alfredo sauce on the side.
To revive slightly rubbery cooked chicken, toss the shredded meat with a little warm Alfredo before stuffing — the sauce will help lubricate and tenderize.

Extra tips for success

Use fresh garlic and freshly grated Parmesan for a noticeable flavor improvement.
Don’t over-salt early; taste your filling and sauce before final seasoning because cheeses and Alfredo can already be salty.
If you want a crispy topping, finish with panko mixed with a little melted butter and sprinkle it over the Parmesan before the final uncovered bake.

Make-ahead and reheating strategies

Assemble fully, cover with plastic wrap and foil, and refrigerate for up to 24 hours. Bring to room temperature for 20–30 minutes before baking to avoid a very long bake time.
For transport to potlucks, bake briefly (about 10–15 minutes covered) just to set the filling, then bring along the remaining sauce and cheese to finish at the host’s oven for perfect freshness.

Notes on scaling and portioning

One standard baking dish (9×13 inches) will hold about 20–24 jumbo shells depending on size; plan for 3–4 shells per person as a main course.
To serve a crowd, make multiple dishes and freeze extras. Thaw in the refrigerator overnight before reheating.

Health and dietary adaptations

Gluten-free: Use GF jumbo shells and check sauces and cheeses for hidden gluten.
Lower sodium: Choose low-sodium Alfredo and unsalted cheeses; add herbs and lemon zest to lift flavor without salt.
Protein boost: Fold in shredded rotisserie chicken plus a handful of chopped cooked bacon or pancetta for extra savory depth.

Final plating ideas

Arrange stuffed shells in a single layer on a warmed platter, spoon extra warmed Alfredo around them, and sprinkle chopped fresh basil on top.
For a restaurant-style finish, drizzle a little good-quality extra-virgin olive oil and add a grind of black pepper and a pinch of flaky sea salt just before serving.

FAQs (bold question style)
Can I freeze the assembled dish before baking?
You can freeze assembled and covered shells for up to 2–3 months. Thaw overnight in the refrigerator before baking, or add 15–20 minutes to the baking time if baking from semi-frozen.

Is it better to use homemade or store-bought Alfredo sauce?
Both work. Homemade Alfredo is richer and fresher-tasting, but a high-quality store-bought sauce is a time-saving and perfectly acceptable option. If using store-bought, warm it gently before pouring for even coverage.

Can the shells be made smaller for appetizers?
Yes — use smaller shells or cut large cooked shells into bite-sized pieces, place on a baking sheet, and broil briefly after topping with extra mozzarella for bite-size appetizers.

Conclusion
If you want additional recipes and variations on this comfort-food favorite, the Alfredo Stuffed Shells Recipe with Chicken offers another take with helpful tips and photos, while the Easy Chicken Alfredo Stuffed Shells Recipe – The Pioneer Woman presents a family-friendly version with step-by-step guidance. These resources are great companions whether you’re making this dish for a quiet dinner or a crowd.

Chicken Alfredo Stuffed Shells

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Poultry

Print Recipe

Description

Comfort food featuring rich, creamy Alfredo sauce enveloping tender jumbo shells filled with shredded chicken and cheese.

Ingredients

Scale

Jumbo pasta shells
2 cups cooked chicken, shredded
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 cups Alfredo sauce
2 cloves garlic, minced
1 cup spinach, cooked (optional)
Salt and pepper to taste
1 tablespoon olive oil

Instructions

Preheat the oven to 350°F (175°C).
Cook the jumbo pasta shells according to package instructions; drain and set aside.
In a mixing bowl, combine shredded chicken, ricotta cheese, mozzarella cheese, minced garlic, spinach, salt, and pepper.
Stuff each pasta shell with the chicken and cheese mixture and arrange them seam-side up in a baking dish.
Spread a layer of Alfredo sauce on the bottom of the baking dish.
Place the stuffed shells in the dish, then pour the remaining Alfredo sauce over the top.
Sprinkle Parmesan cheese over the sauce.
Cover with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10–15 minutes until bubbly and golden.
Let cool for a few minutes before serving.

Notes

Resting helps the sauce thicken slightly for better slicing. Serve with garnish of chopped parsley or extra grated Parmesan.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 600mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 24g
Cholesterol: 70mg

Keywords: stuffed shells, chicken alfredo, pasta bake, comfort food

Chicken Alfredo Stuffed Shells